1. Preheat the oven to 350°F. Pat dry and season the pork tenderloins. Coat a large, ovenproof skillet with oil and heat. Add the tenderloins to the skillet and over moderate heat, brown all sides of the pork. Place the tenderloins on a plate.
2. Meanwhile, add the onion, carrot, celery, and garlic to the skillet and cook over moderate heat until the onions are soft and the garlic is just starting to brown. Lower the heat and add the wine. Simmer for a couple of minutes. Return the pork to the skillet, add a 1/2 cup of water, and place the skillet in the preheated oven for approximately 30 minutes, or until the internal temperature reaches 145°F. Remove pork onto a plate and tent with a large piece of aluminum foil for at least 5 minutes.
3. Return skillet to the stovetop and over low to moderate heat, stir in the mirasol pepper paste, the cherries, the sugar, and the heavy cream. Simmer until the sauce thickens and lightly coats the wooden spoon. Fold in the chopped parsley and celery leaves and adjust the seasonings to taste. Add the pork back into the skillet, coating. Cut the pork into medallions and serve over quinoa or a side of white beans.
* The moist pork tenderloin medallions meld with the piquant bite of Peruvian mirasol peppers with the candied hint of dried cherries. Serve over quinoa or with white beans. Quinoa, pronounced keen-wah, has grown in popularity in the past few years and is carried in many well-stocked groceries
as well as health food stores usually with the rice and other grains.
* Recipe courtesy of Carolina Buia and Isabel Gonzalez, co-authors of Latin Chic: Entertaining with Style and Sass.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: